Description
Discover a delicious crunch with crispy marinated baby octopus, a perfect blend of tender and crispy textures, ideal for gatherings and adventurous meals.
Ingredients
- 2 kg (4 lb) baby octopus, rinsed
- 4 liters water
- 1 onion, halved (skin on)
- 6 garlic cloves, smashed
- 1 tsp black peppercorns (or ½ tsp ground pepper)
- 2 tsp kosher salt
- 3 tbsp lemon juice (or apple cider vinegar)
- 3 parsley stems (with leaves)
- 2 bay leaves (fresh or dried)
- Minced garlic (for marinade)
- Lemon zest (for marinade)
- Additional lemon juice (for marinade)
- Dried chili flakes (optional)
- Salt (to taste for marinade)
- Black pepper (to taste for marinade)
Instructions
- In a large pot, combine all the braising liquid ingredients and bring to a boil over high heat.
- Add the octopus to the boiling liquid, then bring it back to a boil.
- Reduce the heat to low, keeping a gentle simmer. Skim off any scum as it forms.
- Braise the octopus for about 1 hour or until tender. Check at the 45-minute mark.
- Drain the octopus in a colander and discard bay leaves, onion, and other solids.
- To prepare the marinade, mix minced garlic, lemon zest, additional lemon juice, dried chili flakes, salt, and black pepper in a bowl.
- Pour the marinade over the hot octopus and toss gently.
- Cover and let marinate in the refrigerator overnight.
- Preheat the grill or skillet to high heat.
- Grill the marinated octopus until golden-brown and crispy, ensuring even cooking.
- Serve on a platter, garnished with parsley and red chili, and enjoy.
Notes
Letting the octopus cool slightly before marinating prevents the garlic from cooking and becoming bitter. Experiment with additional herbs for unique flavors.